1/4 cup canola oil, plus more for greasing
1 cup whole wheat pastry flour
1/3 cup cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1 (15-ounce) can pumpkin purée
1 teaspoon pure vanilla extract
Powdered sugar, for dusting (optional)
Preheat oven to 350°F. Grease an (8-inch) square baking pan
with oil and set aside.
In a large bowl, whisk together flour, cocoa powder, pumpkin
pie spice, baking powder, baking soda and salt. In a separate
bowl, whisk together oil, sugar, eggs, pumpkin and vanilla.
Whisk flour mixture into pumpkin mixture until well combined
then transfer batter to prepared pan.
Bake until the cakes pulls away from the sides of the pan and
a toothpick inserted in the center comes out clean, 40 to 50
minutes. Set aside to let cool then cut into squares and dust
with powdered sugar, if you like.
Per Serving: Serving size: 1 piece
180 calories (50 from fat)
6g total fat
0.5g saturated fat
3 g dietary fiber